The Atwater Village Scottish restaurant serves roughly 5,000 pints every March 17.
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Tam O'Shanter's former chef is coming out of retirement to make the signature Scottish sausage for two nights.
The new gastropub is literally just a caber's toss from Tam O'Shanter.
Each month brings a look at a different decade's cooking.
Meanwhile, S. Irene Virbila lets WP24's awesome views and menu distract her from the contemporary pop music.